Pressure Cooker Lemon Turkey Meatball Soup
- 1 pound ground turkey
- ⅓ cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 tablespoons minced fresh parsley
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 cup (½ inch) carrot pieces
- 1 cup (½ inch) celery pieces
- 1 cup minced onion
- 3 packed cups kale
- 1 (15 ounce) can cannellini beans, drained and rinsed
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper, or more to taste
- 6 cups chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
For best results, we recommend using:
- Mix ground turkey, panko bread crumbs, Parmesan cheese, egg, parsley, salt, garlic powder, and black pepper together in a bowl until well combined. Shape meat mixture into small 1-inch meatballs. You will get between 48 and 50 meatballs.
- Heat 1 tablespoon olive oil in pressure cooker set to Sauté on Normal. Cook half the meatballs in the hot oil for 2 minutes without moving the meatballs, then flip and brown the other side for 2 minutes more. Transfer meatballs to a bowl. Brown remaining meatballs using the remaining 1 tablespoon olive oil, then transfer to the bowl.
- Add carrot, celery, and onion to the pot and brown for 2 to 3 minutes, scraping up the browned bits of food on the bottom of the pot using a wooden spoon. Press Cancel.
- Return meatballs to the pot; top with kale, cannellini beans, red pepper flakes, and black pepper. Add chicken broth, lemon juice, and lemon zest.
- Place lid on pot and set valve to Sealing. Set pressure cooker on Soup setting for 3 minutes. Quick release pressure manually. Season soup with additional salt and pepper to taste.
Use 85% lean ground turkey for moist and tender meatballs. If you prefer, you can substitute ¾ cup orzo pasta instead of using beans. Use a melon baller to scoop and make the meatballs an even size.
Serve with crusty garlic bread. Top with extra chopped parsley and/or grated Parmesan cheese.
What others are saying
Nathalie D says:
I used ground chicken to make the meatballs, nothing fancy about them. That was ok though because the lemon soup more than made up for it. Solid meatballs and a flavor packed soup is a winning combo. The best part, being able to cook everything in a single pot. The batch also makes a lot so you'll definitely have left overs if you're not feeding at least 4 adults.
Antonia George says:
Delicious soup, flavorful, and great for fall. I used greens instead of kale, and I really loved the flavor it added. Served perfect with garlic bread on a cool fall evening!